Bacon & eggs on toast with cheese sauce

Main Dishes

Worth rolling out of bed for.

  • Total Preparation Time:

Rating: 3 Stars
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Ingredients

8 8 Eggs, cold
1 tsp 5 mL White Vinegar
8 slices 8 slices Rustic Bread, toasted
8 slices 8 slices Bacon, cooked
1/8 tsp 0.5 mL white pepper
1/8 tsp 0.5 mL Salt
1/2 tsp 2 mL Dijon Mustard
1/4 cup 50 mL BLACK RIVER - Parmesan, grated
1/2 cup 125 mL BLACK RIVER - Premium Blend Shredded Cheese
1 1/2 cups 375 mL Milk
2 tbsp 30 mL Butter
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Instructions

  1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low.
  2. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
  3. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, hold the dish close to the water surface; slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken.
  4. With a slotted spoon, remove each egg. Repeat with remaining eggs. To assemble, top each slice of toasted bread with a slice of bacon, one egg and cheese sauce.

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Ingredients

8 8 Eggs, cold
1 tsp 5 mL White Vinegar
8 slices 8 slices Rustic Bread, toasted
8 slices 8 slices Bacon, cooked
1/8 tsp 0.5 mL white pepper
1/8 tsp 0.5 mL Salt
1/2 tsp 2 mL Dijon Mustard
1/4 cup 50 mL BLACK RIVER - Parmesan, grated
1/2 cup 125 mL BLACK RIVER - Premium Blend Shredded Cheese
1 1/2 cups 375 mL Milk
2 tbsp 30 mL Butter
Add to Shopping List View Shopping List

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